Tuna Sandwich Recipe?

I've searched several different Tuna Sandwich Recipes on the internet. I was wondering if anyone could point me to a very good recipe, that creates a very good Tuna Sandwich for personal experience (the best Tuna Sandwich). I have a lot of tuna leftover and I just want to finish it off. By the ways, I am planning on using Wonder Plus Bread.

PREPARATION:
Mix tuna, onion, celery, and green pepper with enough mayonnaise to moisten and hold ingredients together. Stir in salt and pepper to taste. Spread tuna mixture on 4 slices of the rye bread. Top with remaining bread and spread tops with butter. Grill in a hot skillet, buttered side down. While grilling, spread top slices (unbuttered side) of bread with butter. When bottoms are browned, turn and grill the other side. Serve with lettuce leaves and tomato and pickle slices.
Tuna Sandwich serves 4.

PREPARATION:
Drain mushroom liquid into a measuring cup; add water to make 1 cup liquid. Add to the milk. Melt 2 tablespoons of butter or margarine in a large saucepan; blend in flour, salt and pepper. Stir over low heat until smooth; gradually stir in milk mixture and continue stirring and cooking over low heat until thickened. Add tuna, mushrooms and spaghetti; transfer to a 1 1/2-quart casserole; sprinkle with Parmesan cheese. Melt remaining 2 tablespoons of butter or margarine; toss with bread cubes. Arrange bread cubes over top of casserole. Bake casserole, uncovered, at 350° for about 25 to 30 minutes.
Serves 4.

Tuna A La King Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Serve this creamy tuna a la king over toast points or biscuits, or use this as a topping for baked potatoes.
INGREDIENTS:

PREPARATION:
Saute celery and onion in margarine until tender. Blend in flour, salt and pepper. Mix milk, beaten egg and soup and add to first mixture. Cook over low heat until sauce is thick and smooth. Add Worcestershire sauce, lemon juice and thyme. Last add peas and tuna. Heat and serve over warm chow main noodles or toast points. If frozen peas are used, cook until tender and drain before adding.
Serves 6.

About 45 minutes before serving time, set cans of lemonade, limeade and the container of sherbert out to thaw. After 15 minutes, scoop out half of the sherbert's containers contents and place it into the mixing bowl. Pour chocolate syrup over sherbert and blend until muddy brown. Place the remaining sherbert back in freezer.

Prepare lemonade and limeade according to the package directions and pour intothe punch bowl. Carefully float spoonfuls of the brown blended sherbert on top of the lemonade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups. Float a handful of green, yellow and white after dinner mints (bars of soap) on top of your bathwater punch.

With an adults help, measure all of the ingredients, except the milk, into a blender. Then blend on medium speed until smooth and creamy. Add more ice cream if you like your mucus extra thick. Fill tall glasses with the mixture and refrigerate. Heat the milk in a small pan over medium heat until it begins to boil. Remove from the heat and let it cool until a film develops on its surface.

Using a wooden spoon, carefully scoop off the film and place some on top of each milkshake. If you need more mucus, just reheat the remaining milk and repeat this step. Blend chunks of pineapple into your milkshake (for phlegm balls) or red cherries (for blood clots)!